Zucchini Risotto is a simple but tasty and genuine recipe. It’s perfect for enjoying on a fresh spring day, and blended with creamy Pecorino cheese creates a perfect blend!
- 320 g Carnaroli Rice
- 350 g of Zucchini
- 1 l of vegetable broth
- 80 g of red onions
- 100 g of white wine
- 50 g of butter
- 40 g of grated Pecorino
- Salt and black pepper
- 20 g of Extra virgin olive oil
To make Zucchini Risotto start preparing the vegetable broth. Peel the red onion and finely chop it, heat the olive oil in a large pan and add the onion, let it brown for a few minutes over low heat until it is dry, adding a bowl of broth.
After pouring the rice and let it toast for 1 minute with a lively focus, then blend with white wine and, once the wine evaporates, lower the flame on medium heat and add the vegetable broth at a time (rice cooking will take about 20 minutes).
Meal the zucchini and grate them with a griddle, half-cooking the rice (after about 10 minutes), add the salted zucchini, salt, and pepper and mixed them with a wooden spoon.
Once the risotto is ready, turn off the fire and peel it with butter and grated cheese and serve it hot!